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Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions
Author(s) -
Kowalska Małgorzata,
Żbikowska Anna,
Kowalski Bolesław
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2512-4
Subject(s) - interesterified fat , rapeseed , lipase , chemistry , rhizomucor miehei , tallow , food science , emulsion , hydrolysis , chromatography , fraction (chemistry) , triacylglycerol lipase , organic chemistry , enzyme
The aim of this work was to develop a new fat by enzymatic interesterification of mutton tallow with rapeseed oil. It was assumed that by inducing hydrolysis of fats by addition of water to the enzymatic preparation (8, 10, 15 wt%) natural emulsifiers would be produced in the reaction environment. Fat blends obtained from the enzymatic reactions were evaluated as a fat base for emulsion systems. It was found that the fat resulting from interesterification in the presence of Lipozyme RM IM (immobilized lipase from Rhizomucor miehei , Novozymes Bagsvaerd, Denmark) with 15 wt% of water possessed the highest content of polar fraction (MAG and DAG), and served as the most suitable blend for emulsification, producing emulsions that exhibited the highest stability.